VEGAN RECIPES/VEGAN FOOD WEBSITES!

[Delicious]

:chef: The Conscious Chef/Kitchen Witch :boil: will share some of her favorites here :eat: :hungry: Please do not repost elsewhere as she's working on her cookbook and these *are* her original, protected recipes ;)

Tina's Healthy Kale Meal

1 bunch kale, washed and sliced into thin ribbons
1 cup brown rice, cooked
1 cup lentils, cooked
2 T soy sauce
6 cloves garlic, chopped
1 onion, sliced thin
Splash of vinegar, lemon juice, margarine or oil, nutritional yeast and pepper as desired


Steam the kale either in a steamer basket or in a small amount of water. Cook the garlic and onion in a frying pan in a small amount of oil, margarine or water. Next, stir fry until the kale and garlic together.

When complete, mix in lentils and rice, soy sauce and vinegar, lemon juice, oil or margarine as desired, nutritional yeast and pepper.

Eat it, it's good!

There are a MILLION variations on this with spices and veggie of all sorts and it's so delicious each way!

The other really yummy thing to do with kale and lentils is cook the above recipe but leave out the brown rice and serve the mixture with mashed, seasoned potatoes (SOOOOOOOOO good!). You can add any veggies you like to either of these basic recipes.

[Tigerlily]

Yum! Is that you CC?

[Delicious]

Simple Halvah

2 cups tahini (raw or toasted or a mixture of both)
6 T. agave, maple syrup or brown rice syrup (I like agave best and it will be more like traditional halva this way)
1 T. lemon juice
oil to "grease" the pan and your hands (I like coconut best but sesame or almond works as well)
Optional: whole sesame seeds for "balls" or top of halva


You will want to use a food processor as this is very sticky! Combine all and process. Spread into an oiled or lined dish until this is approximately 1 inch thick and cut into squares when chilled and firm (press seeds onto top if desired). Alternately, roll into balls with oiled hands and cover with additional whole sesame seeds and refrigerate.

The "Enlightened Elvis" Cake
(Vegan Peanut Butter Banana Cake)

3 Cups whole wheat pastry flour
1 cup ground flax (yes! 1 whole cup!)
2 cups mashed (very ripe) bananas
1 cup sugar (brown or sucanat works as well as granulated)
2 cups peanut (or cashew-macademia or almond or sunflower seed) butter
1 cup soy (or rice or almond or hazelnut) milk
1 T. vanilla
1 tsp. double-acting baking powder
1/2 tsp. baking soda

Pre-heat oven to 350. Combine wet ingredients in a large mixing bowl. In separate bowl, combine dry ingredients, mixing well. Add the two together, mix quickly and pour into an oiled cake pan. Bake at 350 for 30-40 minutes or until a toothpick comes clean from the center of the cake. Indulge.

This cake is extremely rich and high calorie. The last batch I made had 3,000 calories in peanut butter alone! Keep in mind this makes a large cake pan (lasagna pan size, 15 generous servings) of cake and a small square is all that is needed. (I dare you to let this cake last more than 24 hours though).

On the plus side, it also has lots of good fats, protein and fiber and so is good for those wishing to gain weight, needing high-calorie travel or camping food or to fee a Vegan Giant and growing Child. I even let The Child eat it with Silk Enhanced for breakfast the other day

It actually tastes great placed in a bowl and covered with Silk Enhanced, eaten with a spoon

Raw Hummus:

1 c. chick pea sprouts
2 lemons or limes, juiced
3 cloves garlic
4 T. raw tahini
2-4 T. Raw Oilve Oil or Sesame Oil
Celtic sea salt to taste

Optional: 1/2 tsp. ground curry, corriander, cumin, basil, chives, paprika, cayenne pepper or 1/3 C. Raw Olives or Raw Sundried Tomatoes (soaked in 6 oz. water and drained)

Blend all of the ingredients. Add water or sesame milk to thin.


Tofu or Tempeh "Bacon"

1 lb firm Nigari Tofu or Soy Tempeh, cut into thin strips
3 T tamari/shoyu
1-2 T liquid smoke
1 tsp. onion powder
1 tsp. garlic powder
1/3 tsp. pepper
1 T. Maple Syrup
water or vegetable stock, added to marinade as needed to cover tofu/tempeh

Combine marinade and add tofu strips. Let it marinate overnight so it is really flavorful, then bake on an oiled sheet or cook them in a non-stick pan with a bit of coconut oil. I often bake them first then fry them so less oil is used. Mix a few spoons of marinade with 1 T nutritional yeast and add to the pan when they are almost done frying and let crisp. Alternately, sprinkle nutritional yeast and a splash of umeboshi vinegar or soy sauce on before serving.


Chili-Mint Tamarind Sauce/Chutney

½ cup vegetable broth or water (for chutney, omit and add 3 tablespoons brown rice vinegar or apple cider vinegar)
3-5 dates
2 tablespoons liquid tamarind concentrate or 4 tablespoons fresh tamarind
2 teaspoons Nama Shoyu, Soy Sauce or Braggs Liquid Aminos
1/2- 1 bunch Mint, washed
1-2 cloves garlic
1/4-3/4 thai chili or jalapeno (depending on HEAT desired)
1 T frozen juice concentrate (optional, but good! I used a tropical strawberry-guava juice)
lemon juice, as desired

Put all in a food chopper and pulse! Add a bit of water or lemon juice when making the sauce or chutney as needed.


Raw Thai Dipping Sauce

1/3 c. raw almond butter
1 T. Pumpkin Seeds (toasted if not needing "RAW" status)
1/4 cup lime juice
3 T. water
2 T. raw sesame oil (toasted if not needing "RAW" status)
1-2 soaked, pitted dates
1 1/2 t. garlic, minced
1/4 t. cayenne pepper
1/2 jalapeno

Put all in a food chopper and pulse! Add a bit of water or lemon or lime juice when making the sauce as needed.

[Delicious]

Yum! Is that you CC?
:chef: Yes, I am DELICIOUS :yea: :wave:

[Tigerlily]

I taste like olives and vanilla! LOL.

(light olive skin...)

[terra]

Raw Hummus:

1 c. chick pea sprouts
2 lemons or limes, juiced
3 cloves garlic
4 T. raw tahini
2-4 T. Raw Oilve Oil or Sesame Oil
Celtic sea salt to taste

Optional: 1/2 tsp. ground curry, corriander, cumin, basil, chives, paprika, cayenne pepper or 1/3 C. Raw Olives or Raw Sundried Tomatoes (soaked in 6 oz. water and drained)

Blend all of the ingredients. Add water or sesame milk to thin.

This is wonderful - I have been LOVING hummus lately... and am in need of a good hummus recipe seeing as how i've been buying the pre-made stuff that has a few ingredients i'd rather not ingest.

Thanks Deelish...:smallheart: I'm going to try it out with canned chickpeas seeing as how i have TONS of cans at home... yay!

[terra]

Is 'The Conscious Chef' your catering name?

Do you have any ideas for the name of your cookbook?!

[Delicious]

Is 'The Conscious Chef' your catering name?

Do you have any ideas for the name of your cookbook?! Yes! and Yes! But I am open to ideas for the cookbook as well!

Here's another of my recipes:

Vegan 'Ranch' Dressing:

1/2 cup Soy Mayonnaise (Vegenaise is the BEST)
6 oz. Firm silken tofu
3 green onions, chopped
1/4 cup plain soymilk (unsweetened)
3 T. lemon juice
1 T. chopped fresh parsley
1 T. chopped fresh dill
1/2-1 tsp. each garlic powder and onion powder
1/3 a tsp. salt (or less/more depending on taste)
A few grinds freshly cracked pepper and a dash of cayenne pepper


Mix the lemon juice and soymilk together, stirring and let curdle.

Combine the remaining ingredients in a food procesor and pulse. Add the soymilk and lemon mixture and correct seasonings as desired. For an extra-rich dressing, add 1/3 cup vegan sour cream with the soymilk and lemon mixture.

[Delicious]

Cream Cheese Frosting:


8 oz. tofu cream cheese, softened at room temperature for 30 minutes
1/3 cup Earth Balance or other non-hydrogenated vegan margarine
3 cups Powdered Sugar
2 tsp. vanilla

Using an electric mixer or in a food processor, put the tofu cream cheese and Spread, and mix until combined. Add the sugar and vanilla and beat until light and fluffy.

This tastes great with chopped pecans or walnuts in it too, for carrot cake, especially for the middle layer...or, (adults like this better than kids usually) shredded carrots AND chopped nuts added to the middle layer.

[terra]

OH... MY....

cream cheese frosting.. i forgot about you :smallheart:

carrot cake.. i am making you to go with the frosting...

I recently discovered that my grocery store carries tofutti cream cheese... but it's the in DAIRY section.. and i haven't been down that isle in over a year... so i never knew until one day i decided to ask about getting them to carry tofutti products... the lady in the organics section was like "hey - we DO!"... that's my story.

I'm off to find a carrot cake recipe - I'll let you know how it turns out when i make it!

Thanks for the AWESOME recipe delicious! :rock:

[Bowwowmeow]

I think Delicious is going to have quite a group of buyers waiting in line for her cookbook when it comes out! :chef::hungry::hungry::hungry:

[Oracl]

Definitely!!

:chef: :eat: :eat: :eat: :eat: :eat: :eat: :eat:

[terra]

I thought I'd start a thread for those who need some good vegan recipes...

vegweb (http://vegweb.com/)
exploreveg (http://www.exploreveg.org/resources/recipes)
all-creatures (http://www.all-creatures.org/recipes.html)
veganchef (http://www.veganchef.com/)

That's all i can think of right now... please feel free to add on :)

[Tigerlily]

Veg Cooking (http://vegcooking.com/)
Vegan Cooking, Live Journal Community (http://community.livejournal.com/vegancooking/)
Paku Paku (http://pakupaku.info/)
The Post Punk Kitchen (http://theppk.com/)

[Delicious]

Yay :D

Vegan Irish Cream

To make vegan Irish Cream to keep in the refrigerator for mixing with other things, I use:

1 can coconut milk (full fat)
1 can coconut cream
1/3 cup powdered sugar (or more to taste)
2 cups Irish Whiskey (Bushmill's is best, IMO)
1 tsp. instant coffee (or 1 shot cooled espresso)
2 T. chocolate syrup
2 tsp. vanilla extract
1/2 tsp. almond extract

Combine all in a blender and blend well. Refrigerate in a tightly sealed container (jar, old whiskey bottle) and shake well before serving. Goes down easy and is GREAT 'on the rocks'.

[thevegantwins]

Can we make requests here?

If yes, I'm looking for ideas for low-calorie recipes using beans and frozen broccoli, asparagus or spinach. I know, that's limiting but Trader Joe's has great organic broccoli, asparagus and spinach and I have loads in the freezer.

[thevegantwins]

http://www.catteacorner.com/ingredients.htm (great site as it lists recipes by ingredients)
http://www.vegfamily.com/vegan-recipes/
http://www.fatfreevegan.com/

[Bowwowmeow]

I hope so. Delicious is the "beans and greens" diva! :master::stir:

[Delicious]

Can we make requests here?

If yes, I'm looking for ideas for low-calorie recipes using beans and frozen broccoli, asparagus or spinach. I know, that's limiting but Trader Joe's has great organic broccoli, asparagus and spinach and I have loads in the freezer.

I just so happen to have a recipe that my Daughter came up with tonight (okay, I helped but she cooked it alone while I was at work!) using *only* Trader Joe's staples! It's spinach, peas, corn and tomatoes ;)

Slice 3-6 cloves garlic and sautee them in water or oil over a medium heat.

Wash and then chop 3 tomatoes and add them to the garlic, cooking for 2 minutes.

Add a bag of spinach and 1/3 a each bag of corn and peas.

Stir in 1/2 tsp. veggie pepper, 1 tsp. onion powder and a few pinces of salt (if desired). If you don't have veggie pepper (I use Frontier brand) use equal amounts of unsalted or low-sodium broth mix and pepper instead and cook until warmed through. Add a T. (or more as desired) of nutritional yeast and a serving of good oil before feeding to your cherubs or other loved ones :)

Okay, it's simple :o but I just quickly coached her through it over the phone, suggesting what she could make based on wheat we had in the freezer and it was so nice to come home to something yummy that *I* didn't have to make!

This goes nicely over brown rice or potatoes ;)

I'll post another (or two) soon :)

So glad to see you here! :yea:

[Delicious]

I hope so. Delicious is the "beans and greens" diva! :master::stir:

:o Thanks, Sweets! I *am* that Diva, aren't I :eat:

[Tigerlily]

Yay :D

Vegan Irish Cream

To make vegan Irish Cream to keep in the refrigerator for mixing with other things, I use:

1 can coconut milk (full fat)
1 can coconut cream
1/3 cup powdered sugar (or more to taste)
2 cups Irish Whiskey (Bushmill's is best, IMO)
1 tsp. instant coffee (or 1 shot cooled espresso)
2 T. chocolate syrup
2 tsp. vanilla extract
1/2 tsp. almond extract

Combine all in a blender and blend well. Refrigerate in a tightly sealed container (jar, old whiskey bottle) and shake well before serving. Goes down easy and is GREAT 'on the rocks'.

Can I make this without the the whiskey?

I'm already :hyper: :drunk: enough on veggies!

[Bowwowmeow]

http://bread.allrecipes.com/az/YeastFreeBread.asp
http://melba.vu.edu.au/~rhh/recipes/yfbread.html (http://melba.vu.edu.au/%7Erhh/recipes/yfbread.html)
http://www.grainfieldsaustralia.com/...ee_bread.shtml (http://www.grainfieldsaustralia.com/US/recipes/yeast_free_bread.shtml)
http://vegetarian.lifetips.com/cat/6...ips/index.html (http://vegetarian.lifetips.com/cat/62082/yeast-free-food-tips/index.html)
http://www.recipezaar.com/56999
http://www.naturarx.com/ar_yeastfree_bread.html

[Bowwowmeow]

http://www.ochef.com/623.htm

[Phoenix]

I think Delicious is going to have quite a group of buyers waiting in line for her cookbook when it comes out! :chef::hungry::hungry::hungry:
Definitely!!
I'm next in line after Oracl. :yum:

[Delicious]

I am sad to say I have had to temporarily put the cookbook on the back burner, due to time constraints, car accidents, schooling, musical obligations and travel :yea: I WILL get it back to the front of the stove as soon as possible though!

Here's what I made today.

I'll call it "Fighting off Depression Comforting Cornbread" :hungry:

Preheat the oven to 350 degrees F.

Combine these in a large mixing bowl and stir:

1 1/2 cups grainy cornmeal (polenta style)
1 1/2 cups regular grind cornmeal
1 1/2 cups whole wheat flour


Mix these dry ingredients together in a small bowl:

1/2 tsp. salt
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
2 tsp. EnerG Egg replacer

Then beat in:

1/2 cup olive oil (any oil will do...it's all I had besides coconut and I didn't want to have to melt it!)

And then add in:

1 1/2 tsp. apple cider vinegar


Now, in a separate mixing bowl, take 3 cups of water or plain rice/soy/almond milk and mix with 1/4 cup fruit juice syrup or other thick liquid sweetener (I used the juice from jarred peaches) and stir to combine. Add in the oil, powder and vinegar mixture.

Next, pour the above into to the mixing bowl of dry mixture of flours and cornmeals.

Stir until just combined and pour into an oiled "lasagna" sized pan and bake at 350 for 30 minutes or until a toothpick inserted into the center comes out clean.

Smother in Earth Balance or other vegan margarine or other naughty topping.

(I have to admit I didn't really measure and I cheated and used all one bowl :p but I know it will turn out well as described above :D )

[Phoenix]

I am sad to say I have had to temporarily put the cookbook on the back burner, due to time constraints, car accidents, schooling, musical obligations and travel :yea: I WILL get it back to the front of the stove as soon as possible though!
First, lovely avatar. Second, I hope things improve for you very soon. :agree:

[Delicious]

:) Thanks!

Here's one I just made yesterday. Hot outta the oven, fresh recipes! ;)

This one *will* be in the cookbook, so please don't repost this :D

Ultra-Rich Portobello-Spinach-Olive Lasagna

I made this for a party of 10 so you may want to cut down on the amount.

Tofu Ricotta:

2 packages firm water-packed tofu
6 T. Italian Spice Blend herbs (I use my own or Frontier 'Tuscan Blend' because it's the BEST!)
6 cloves pressed garlic
1 tsp. each powdered onion and garlic
1/2 tsp. red pepper flakes
1/2 tsp celery salt
4 T. nutritional yeast
6 T. vegan parmesan
1 lemon, juiced
6 T. Vegenaise
1 large bunch fresh basil, washed and 'plucked'
1 package Tofutti Cream Cheese

Process the above in a food processor until smooth and set in the refrigerator in a covered bowl.

Rich Filling:

3 T. Oil (I used coconut but olive works too)
2 C. chopped onions (I used sweet but red or yellow are good too)
10 cloves garlic, minced
1 lb. portabella mushroom caps, coarsely chopped
2 packages 'Gimme Lean' Sausage
2 10 oz. bags of frozen spinach, thawed and squeezed as dry as possible (I used fresh and it took 2+ pounds! That is a HUGE amount of spinach but it cooks down to nearly nothing)
3 T. Italian Spice Blend

Cook the onions in 1/2 the oil until translucent. Add in the mushrooms and stir continually. Add in the rest of the oil and then crumble/chop in the Gimme Lean Sausage, stirring until cooked through. Add in the garlic and keep stirring. Next, add the spinach and mix in. Lastly, stir in the spices until combined.

Spicy Olive Tapenade Layer:

1/2 pound spiced mixed olives (pitted) or regular mixed pitted (kalamata and green) olives with 1/3-
1/2 tsp crushed red pepper flakes
1-2 T oil
3 T. Vegan Parmesan
2 T. crushed garlic

Combine all into a food chopper and chop until it's a coarse, chunky texture (not yet a 'paste') and set aside (reserve this for the very last step!)


Assorted ingredients:

1 pound lasagna noodles, cooked as directed but just a little bit firmer than usual and with a splash of oil (I had no oil left so I used a blob of Earth Balance Whipped and no salt :o )
2 large jars Pasta sauce (I used 1 roasted veggie and 1 basil marinara) with 1/3 C. Vegan Parmesean mixed into 1 of the jars
2 packages of 'Vegan Gourmet' in Mozzarella or Monterey Jack, grated (I used Monterey Jack because they had no Mozzarella)

You'll do best to make this in a huge disposable pan that is very deep, unless you are cutting the recipe in half.

Pour a bit of the plain sauce (without the parmesan) in the bottom of your VERY large and deep lasagna pan. Next, arrange a layer of noodles. Cover it with a layer of the 'Rich Filling' then top that with a layer of 'Tofu Ricotta' then Vegan Gourmet then noodles then the parmesan sauce and continue layering all until all ingredients are used up except 1/3 of the Vegan Gourmet. Be conservative with the sauce so your lasagna holds form. You may have a bit of plain sauce left which I like to add before serving as desired.

Bake covered at 350 for 60 minutes. Uncover, sprinkle with the olive tapenade and the remaining Vegan Gourmet and broil for 5-10 minutes, until the cheese is melted (watch it carefully! I don't know your oven and so can't gage how your oven works!). Remove and let cool (it needs to 'set') for 15+ minutes. It's worth the wait and the work! :)

I served this with freshly grown mixed lettuces from the host's garden and made an impromptu dressing because they didn't want a bottled dressing. I also added some tamari toasted sunflower seeds to the mix.

I juiced 2 Meyer's lemons, added in 1 tsp. of powdered garlic and 1 tsp. of powdered onion, 6 T. rice wine vinegar, 4 T. toasted sesame oil and 2 T. nutritional yeast. It was goooooood!

I also served this with kalamata olive bread and a rich sundried tomato aioli :)

[Blueshark]

Wow...great recipes. :psmooch:

[Gliondrach]

There are some delicious-sounding recipes here.

I'll give that halva recipe a go. I like sesame halva but my mother used to make one with maize flour. And it was cooked in the oven. It came out a bit like a cake.

I think I'll start off with your daughter's spinach, corn, peas and tomatoes one. It shouldn't be too dificult for me. One question, though: what is nutritional yeast? I've seen it mentioned here and there but have no idea what it is. I only know of brewer's yeast and baker's yeast.

[thevegantwins]

Nutritional yeast is a flakey or powdery substance that is high in B vitamins, good source of B-12 plus it has a nice, cheezy taste so it really adds something to dishes. I think Red Star brand is available in the UK.

[Gliondrach]

Thanks, VT.

[thevegantwins]

101 Cookbooks has vegan recipes! (http://www.101cookbooks.com/vegan_recipes/) :chef:

[Charmagne]

I didn't look through all the posts but is there a sugar substitute that is ethical?

[Bowwowmeow]

Stevia!

[1vegan]

I didn't look through all the posts but is there a sugar substitute that is ethical?

this made me thinking, why do you see sugar as not ethical?

(or can you only get cane sugar from abroad? )

[Charmagne]

Oh, no lVegan, I didn't mean regular cane sugar was unethical - just looking for something with less calories to help lose stubborn weight!!:wigglebutt: I'm going to see if they have Stevia at our health food store. I read some about it and looks good. If not I will order the packets online. I know Splenda, Equal and other carcinogens are animal tested and didn't want to use them.:(

[thevegantwins]

:choc: http://www.veganchocolate.com/recipes.htm :choc:

:vegchocmousse::macnchipcookie::cake2:

[my3labs]

I haven't had a chocolate chip cookie for almost three years. I might have to try some of these.
It's amazing to me how my sweet tooth has practically disappeared since going vegan.

[paul]

:whistle::dribble::macnchipcookie:They do look good, but i dont understand the bit " 6 servings, 12 cookies" shouldnt that be 1 serving 12 cookies

[Oracl]

:dribble: :yum:

[my3labs]

Just found this for smoothie recipes:
ht tp://ww w.vegfamily.com/vegan-pregnancy/fruit-smoothies.htm

[Gliondrach]

I'll have to try making a smoothie one day.

[my3labs]

I'll have to try making a smoothie one day.
Yes, you should. They're pretty good and obviously very healthy (assuming they're vegan, of course). The one I made today consisted of two bananas, 13 strawberries and 1 cup of apple juice.
I think tomorrow I'll cut the strawberries in half and substitute with mixed berries. I also want to try some with vegan yogurt.

[Tails4wagging]

I sometimes buy the 'Innocent' brand of snoothies, they are really nice, but so expensive.

[Gliondrach]

Make your own, then. Do you have a blender? The thought of cleaning it afterwards puts me off. I might buy one of those elecric whisk things that you put in the cup or bowl to whisk things up. Or perhaps a hand powered one. I have one somewhere - I used to use it to whisk the lentils when I was making dhal. But everything would have to be cut up really small before that could be used.

[thevegantwins]

Blenders are easy to clean, just add a drop of washing up liquid, some hot water and blend. Scrubs away all smoothie residue. I make alot of smoothies and it really isn't much work.

A nice tip a chef told me is to soak dates. After a few days, the soaking water becomes almost syrupy and you can make a delicious smoothie with that water, the dates, frozen banana and anything else that tickles your fancy.

[Oracl]

Soaked dates are fabulous in smoothies! :agree: :yum:

[Soynut]

Yeah, banana/date smoothies are very good. I will try to mix in date water next time. My previous ones I made have been a little taste challenged, but no more. Thanks.

For other flavors I use frozen fruit and berries mixed in with fresh ones.... nice and chilled.:yum: Also, frozen berries are much cheaper.

BTW, has anyone tried juicing? It seems like a nice way to get one's daily veggies in a pure form. I'm not a big raw food fan, but I do like salads and juices.... so maybe I'll try it out. The only thing is that those juicing machines are so expensive, they run about couple of hundred dollars. Wonder if it's possible to just use my food mixer and maybe buy a special blade or something?....

[thevegantwins]

I don't think so, soynut. I think you do need a juicer to extract the pulp. However, you can add veggies to your smoothies. I made a smoothie this morning with soaked dates, frozen banana, parsley, raw pumpkin seeds, kale, a splash of pineapple juice and date soaking water. It was sweet and creamy. :yum:

[Gliondrach]

Right - I'll give smoothing a try.

Yes, you need a juicer to make juice. But they really are difficult to clean. You have to get in all the nooks and crannies, the plastic becomes stained, and the sieve thing is difficult to clean.

I would like to have a mini wine or cider press thing. You could do all manner of veggies and fruits with that.

[Soynut]

However, you can add veggies to your smoothies. I made a smoothie this morning with soaked dates, frozen banana, parsley, raw pumpkin seeds, kale, a splash of pineapple juice and date soaking water. It was sweet and creamy. :yum:

Good idea, that's what I'll do.:) I can't be bothered to buy a juicing machine... it's also hard to clean like Gliondrach mentioned.
Maybe I'll try a smoothie fast for a few days.:) I will just have to buy a top of the line mixer, mine is second hand from the eighties and is not working well. But they are very affordable these days, not even close to what a juicer would cost.

[my3labs]

Mmmmmm.....dates in a smoothie. How many dates/how much water should go in one smoothie?
I had some in the fridge and just set them in some water. I'm excited to try it.
I bought this a few weeks ago and I'm really pleased with it. It's almost identical to a blender but the blades sit higher up so the berries don't seem to get stuck on the bottom.
ht tp://w ww.backtobasicsproducts.com/catalog/product_info.php?cPath=21&products_id=115
I don't use the spout as it takes too long. I just pour it like I would with a blender.

[Oracl]

Yes, you need a juicer to make juice. But they really are difficult to clean. You have to get in all the nooks and crannies, the plastic becomes stained, and the sieve thing is difficult to clean.
Our juicer is extremely easy to clean. :thumbsup: It is an auger style which doesn't heat up the juice and is very quiet and efficient (very little wasted pulp). :)

The centrifugal style juicers are a pain in the backside: hard to clean, noisy, heat-producing, create lots of pulp (although this can be used in soups etc I guess).

[Oracl]

I bought this a few weeks ago and I'm really pleased with it. It's almost identical to a blender but the blades sit higher up so the berries don't seem to get stuck on the bottom.
ht tp://w ww.backtobasicsproducts.com/catalog/product_info.php?cPath=21&products_id=115
I don't use the spout as it takes too long. I just pour it like I would with a blender.
That looks great, my3labs. :thumbsup:

[thevegantwins]

Regarding soaked dates for smoothies, recipes I've seen call for 1/2 cup or around 5 dates however I think that is too sweet. I like 2-3 dates in a large smoothie.

[Soynut]

Our juicer is extremely easy to clean. :thumbsup: It is an auger style which doesn't heat up the juice and is very quiet and efficient (very little wasted pulp). :)


Wow, that sounds like a great one, what type of juicer do you have, Oracl?

[Gliondrach]

The centrifugal style juicers are a pain in the backside: hard to clean, noisy, heat-producing, create lots of pulp (although this can be used in soups etc I guess).


Is it something like this one?

ht tp://ww w.ezjuicers.com/healthy.htm

[Oracl]

Wow, that sounds like a great one, what type of juicer do you have, Oracl?
It is a Samson, similar in style to a Champion. Expensive but does great juice and even juices wheatgrass. It's also good for very smooth nut butters and frozen fruit icecreams! :yum:

Samson Juicer BROKEN LINK. SITE CAN'T BE FOUND.
(We have the single gear model.)

[Oracl]

Is it something like this one?

ht tp://ww w.ezjuicers.com/healthy.htm
Similar, but ours uses electricity! ;)

[Soynut]

Thanks, Oracl, it looks like a cute uncomplicated one.:) Do you use it a lot? And if you do, have you noticed any health changes?.... Sorry, for all the questions, but I'm quite intrigued with the idea of juicing.:psing:

[Oracl]

We make fresh juice every morning, and have done so for years. It enabled us to kick the 'tea/coffee first thing' trap. We make veggie juices every now and again, usually to have before lunch or the evening meal. :)

I don't think juicing in itself is the key to good health but I do think consuming a lot of fresh, raw fruit and veggies is. Juicing makes it easy to include plenty of both. It's also useful to be able to juice slightly over-ripe fruits, which might not be so yummy to eat but which make beautiful juice. :yum:

We also make melon 'slushies' in our blender. Just put cold watermelon or rock melon (cantaloupe?) in the blender and whizz up. Superb. :dribble:

[Gliondrach]

Do you mix any - like carrot and apple, or beetroot and and carrot?

[Oracl]

Do you mix any - like carrot and apple, or beetroot and and carrot?
I'm a bit of a purist and I prefer not to mix fruits with vegetables. :shakehead: However, I often mix different fruits together and different vegetables together. :agree:

[my3labs]

I really need to consider getting a juicer.
I had one about 15 years ago...I'm sure they've come a long way since then.

[my3labs]

PCC is an organic grocery store that I visit regularly. I just found out that they have a recipe section on their website. I've tried a good portion of these and can attest to their yumminess.

http://www.pccnaturalmarkets.com/health/2466002/

[my3labs]

Here's a recipe for Tofu Egg Salad. I've tried it and it's good.

http://www.pccnaturalmarkets.com/cgi/recipeget.cgi?id=364

[Gliondrach]

It sounds nice.

[my3labs]

We had tofu egg salad sandwiches for lunch today. I think I'll leave out the celery next time (not a big fan) but it was good.

[thevegantwins]

VeganItalianRiot in English! Prepare your favorite Italian recipes. prontissimo!

http://www.veganriot.it/ricettario-en.php

[thevegantwins]

Free vegan recipes emailed to you daily or weekly:

http://www.veganculinaryexperience.com/

[thevegantwins]

I made the crumb cake from this site today, delicious!

www.veganyumyum.com

[Gliondrach]

This looks interesting. Vegan cooking, recipes, and other things. Worth copying and pasting to have a dekko at it.

vegancoach.com/

[Gliondrach]

Triple Chili Veggie Pilau

Siri-Ved Kaur Khalsa

Yield: 4-6 servings (about 7 cups)

This curried rice dish is bursting with vegetables and three varieties of fresh chilies. Basmati rice is widely available these days, at health food stores, Indian markets, and many super markets. It is a natural white rice that is very easy to digest. This dish is known by the yogis to be helpful for the kidneys and digestion. I love it best served with Blissful Beets and a scoop of cottage cheese or yogurt.

If your palate isn’t quite up for all the chilies, you can reduce the heat by deveining and deseeding the chilies (wear gloves or oil your hands first to protect your skin from the potent oils; wash your hands afterwards), or by using only Anaheim chilies (which are really quite mild).

¼ cup olive oil
2 medium onions, thinly sliced
¼ cup finely chopped fresh gingerroot (peeled)
1½ tsp. turmeric
1 tsp. caraway seeds
¼ tsp. celery seeds
2 tsp. poppy seeds
2 Anaheim chilies, chopped
1 yellow chili, chopped
2 serrano chilies, chopped
1 cup basmati rice, rinsed clean and well drained
2 cups water
4 cups chopped assorted vegetables (broccoli, carrots, zucchini (courgette), green beans, asparagus, red radishes, cauliflower, fresh peas… are all good)
1/2 tsp. salt

Heat oil in bottom of 2-quart or larger-sized saucepan over medium-high flame. Sauté onions and ginger until quite soft and lightly browned. Add spices and continue to cook stirring constantly, for 1-2 minutes. Add chopped chilies and sauté a little longer, adding a touch more oil if needed to prevent sticking. Now add rice and cook just a couple minutes more, until the rice is slightly toasted. Add vegetables, water and salt and bring to a boil. Immediately cover and turn the flame to low. Cook for 10 minutes. Remove from heat and let sit another 8 minutes. Remove lid, fluff lightly, and serve.

healthy.net/scr/recipe.aspx?Id=29

[mettleramiel]

Hope posting a link to my blog isn't a problem for my first post, but I said I wanted to do it in the activation message and I wasn't told that I couldn't.

I just started a blog a couple of weeks ago with vegan recipes where the focus is foods that taste like what the average North American eats. I'm not focusing on healthy because it's easy to find healthy vegan recipes, I want to show foods for people who don't want to eat meat, but may be too apprehensive to try things with main ingredients like kale and tofu (although personally, I LOVE kale and tofu). Feedback is always welcome!

morethantrees.blogspot.com

[Bowwowmeow]

No problem mettle. We like to have resources here.

[Gliondrach]

Welcome, AndrewMettleramiel. :wave:

Very nice blog. Good idea to target those who want foods that seem normal to them. Tasty recipes, too.

The dandelions on the right of the site's description obscure a few of the words but they are still readable.